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Poured fondant for petit fours - Page 4

post #46 of 55

bubs....I just looked at my measuring cup and it says 250ml also for one cup.   PT4s are normally special event desserts anyway.   Served a lot at baby showers and special birthdays.  I do most of mine for baby showers.  But one time I had to make them for a crawfish boil....and had pipe in butter cream a crawfish on each one!!!  That....sucked!

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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post #47 of 55
Quote:
Originally Posted by ddaigle View Post

bubs....I just looked at my measuring cup and it says 250ml also for one cup.   PT4s are normally special event desserts anyway.   Served a lot at baby showers and special birthdays.  I do most of mine for baby showers.  But one time I had to make them for a crawfish boil....and had pipe in butter cream a crawfish on each one!!!  That....sucked!

I don't know what a craw fish boil is but it sounds interesting. Thankyou for all your help :-)

I may not make perfect cakes but I gaurantee they all contain a super special ingredient .... lots and lots of love .
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I may not make perfect cakes but I gaurantee they all contain a super special ingredient .... lots and lots of love .
Reply
post #48 of 55

MB...love your chocolate PT4s!!!!   What did you use for the pour recipe?  I hated chocolate recipe...I need a new one. 

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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post #49 of 55
Does the standard pt4 icing dry hard enough to stamp or paint with thinned gel color?
I'll never fit in a size 6 if I keep having cake for breakfast.
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I'll never fit in a size 6 if I keep having cake for breakfast.
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post #50 of 55

I wouldn't stamp..I don't know....maybe so...try it out.  I think if you were gentle you could paint.  I would be very careful on the design..PT4s do not like liquid.    The PT4 icing creates a shell...but you can squish/dent the shell if you are not careful. 

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
post #51 of 55

ddaigle: Chocolate Poured Fondant Icing recipe (and video) by Woodland Bakery Chef Gretchen Price.

Which I modified to go along with YOUR instructions!

Where she said "add more water to get the consistency" I only added a bit of extra Hot Water, just enough so that I could stir it better (I did a half batch by hand).

You said to heat in microwave to get consistency. You're way worked for me.

  • Yellow Pound Cake
  • Hersheys Cocoa icing (made with water not milk)
  • Woodland Poured fondant Chocolate Icing
  • homemade Dark Chocolate Modeling Chocolate flowers, delicious
  • tastes like a piece of fudge

 

http://www.woodlandbakeryblog.com/poured-fondant-icing/

 

 

There are imperfections, a few bubbles, and I don't care!! They tasted just too darned wonderful.

Of course we all have our limits, but how can you possibly find your boundaries unless you explore as far and as wide as you possibly can? I would rather fail in an attempt at something new and uncharted than safely succeed in a repeat of something
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Of course we all have our limits, but how can you possibly find your boundaries unless you explore as far and as wide as you possibly can? I would rather fail in an attempt at something new and uncharted than safely succeed in a repeat of something
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post #52 of 55

Man..those are kick ass!    Just love them MB!! 

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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post #53 of 55

I just watched the video.....a very different way to make petit four icing!  She makes it all in the mixer!   Never heard of that way before.   I definitely want to try her chocolate recipe though.

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
post #54 of 55

Cheers!  now that I've gotten a decent 1 & 1/2" cake looking OK.............

I may be able to move on to a 4 inch  cake......or a 6.........or an 8.......is there no end to my madness......

Of course we all have our limits, but how can you possibly find your boundaries unless you explore as far and as wide as you possibly can? I would rather fail in an attempt at something new and uncharted than safely succeed in a repeat of something
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Of course we all have our limits, but how can you possibly find your boundaries unless you explore as far and as wide as you possibly can? I would rather fail in an attempt at something new and uncharted than safely succeed in a repeat of something
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post #55 of 55

Hell...just do a petit four on everything!!  LOL...you got that down pat!  Actually, the bakery I used to work at we did an 8" round with a petit four pour one time. 

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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